Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, instant pot, shredded beef enchiladas. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Instant Pot, shredded beef enchiladas is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Instant Pot, shredded beef enchiladas is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook instant pot, shredded beef enchiladas using 13 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Instant Pot, shredded beef enchiladas:

1. Get beef chuck roast, cut into 6 pieces
2. Take Extra virgin Olive oil
3. Get Cumin
4. Get Chili powder
5. Make ready minced garlic
6. Take beef broth
7. Make ready Bay
8. Get corn tortillas
9. Make ready can red enchilada sauce
10. Prepare can sliced olives
11. Make ready shredded Mexican cheese
12. Take white onion, diced
13. Make ready avocado and sour cream for topping

Instructions to make Instant Pot, shredded beef enchiladas:

1. Select sauté on the Instant pot. Add Olive oil.
2. Brown beef on all sides, add garlic to brown with the beef.
3. Add cumin and chili powder to taste.
4. Press cancel.
5. Add beef broth and bay leaf.
6. Close lid, vent to seal. Press manual and cook high pressure for 90 minutes. Allow a full natural pressure release when finished.
7. Remove beef and place in a large dish to cool. When cool enough to handle, shred beef and remove obvious fat.
8. Preheat oven to 350°
9. Sauté diced onion until tender.
10. Heat corn tortillas. I wrap all 10 in a clean towel and microwave for 1 minute.
11. Unwrap towel and allow tortillas to cool until you are able to handle them.
12. Put about 3/4 cups enchilada sauce in the bottom of a 13 x 9 inch pan.
13. Assemble enchiladas according to the amounts you like. Beef, onion, cheese. (Reserve 1/2 cup of cheese for the top).
14. Pour remaining sauce on top of the assembled pan of enchiladas.
15. Top with cheese and olives.
16. Cover with tin foil and bake for 40 minutes.
17. Remove tinfoil and bake for an additional 10 minutes.
18. Serve with sourcream, avocados, guacamole, refried beans….etc!

So that’s going to wrap it up with this exceptional food instant pot, shredded beef enchiladas recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!